According to local legend about 35 years ago, a Nanaimo housewife entered her recipe for chocolate squares in a magazine contest. She chose to dub the entry “Nanaimo Bars”. These no-bake cookie bars are incredibly good. The bottom layer is a graham cracker-chocolate combination with either walnuts or pecans. The middle layer is a custard-based vanilla buttercream, and the top layer is melted chocolate. These are easy to make, and so popular at Christmas time.
If you’ve never heard of Nanaimo Bars, then let me tell you– these are incredibly good and a very popular dessert treat that has origins from a town in Canada– Nanaimo, British Columbia, to be specific. The most common version has three layers– the bottom layer is a graham cracker and Dutch chocolate crust, glued together by butter, egg and walnuts (or pecans) and coconut. (have never added the coconut, because coconut is a love/hate kind of ingredient that I don’t want to take chances on.) The middle layer is a custard buttercream (incredibly good) and then a layer of chocolate. They are the first to go on my Christmas cookie platter!
One Christmas, a friend asked me if I’d be willing to make Christmas cookies for a cookie exchange– I agreed to do it. Truth be told, I have never done any kind of cooking or baking for hire. I figured that bar cookies would be a slam dunk– and I remembered that, years ago, I used to make Nanaimo Bars at Christmas Time.
I love coconut, but some of my family members don’t. The middle layer– ah, that’s my favorite part. It’s a buttercream made with custard powder. I’ve seen recipes that call for vanilla pudding mix, but I only use Bird’s Eye Custard— it’s a must. (Please take note of the Bird’s Eye Container — which was unopened– that claims “Easy to Open”.)
I would like to write a letter to the person who designed this packaging! I had a custard explosion (the lid flew off! that set the tone for the rest of this cookie making adventure… oh, let me tell you! It began with my wanting to quadruple the recipe. I couldn’t find my original recipe, so I searched the internet for a recipe hat I could print. I found one from Sunset Magaziine’s website, and read the ingredients. Everything looked just as I remembered– yep, I was ready. I had my four professional size cookie sheets ready to go. I was all set up for the assembly line:
I love my Cuisinart food processor! Let’s see– I start with graham crackers (turned to crumbs) and then walnuts, finely chopped– pecan work, too.
I obediently followed the directions– beat the eggs, add sugar, coco powder and then I paused…. bake the cookie crust? This didn’t sound right! But, how could Sunset be wrong? So, I baked the first batch, and it came out wrong— like really wrong– crumbly, falling apart no-way-is-this-going-to-hold-together wrong.
The crust tasted bitter (too much cocoa and not enough sugar) so it went into the garbage– and I do not like wasting food! So, I searched the internet again– sure enough, the butter, egg, sugar and Dutch Cocoa should have been cooked over a double boiler (which thickens it) and then it’s combined to the graham crackers and nuts. The last photograph in the collage (above) shows the right consistency of the bottom crust. I don’t have photos to show you, of the double boiler process–because I was in a grumpy mood and I had to start all over again. I forged on, and made the buttercream.
Classic Canadian Nanaimo Bar Cookies
Ingredients
- BOTTOM LAYER:
- 1/2 cup unsalted butter room temperature
- 1/4 cup sugar
- 5 tablespoons unsweetened cocoa powder
- 1 egg beaten
- 1 1/2 cups graham cracker crumbs
- 1/2 cup walnuts finely chopped (or pecans or almonds)
- 1 cup coconut more traditional, but I don’t add this
- MIDDLE AND SECOND LAYER:
- 1/2 cup unsalted butter
- 2 cups powdered confectioners sugar
- 2 tablespoons and 2 teaspoons cream
- 2 tablespoons vanilla custard powder I use Bird’s brand You can use vanilla pudding mix, but it doesn’t taste as good
- TOP LAYER:
- 8 squares semi-sweet chocolate 1-ounce each
- 2 to 4 tablespoons unsalted butter
Instructions
- Bottom layer:
- Melt first 3 ingredients, butter, sugar and cocoa powder in top of double boiler. Add egg and stir to cook and thicken. Remove from heat.
- Stir in crumbs, coconut (if using and nuts. Press firmly into an un-greased 8-inch x 8-inch pan. I like to line mine with parchment paper.
- Middle layer:
- Cream butter, cream, custard powder, and confectioners sugar together well. Beat until light. Spread over bottom layer.
- Top layer:
- Melt chocolate and butter over low heat. Note: I melt the chocolate in the microwave, and add a little bit of half & half as well– maybe 2 tablespoons.
- Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator for at least two hours before cutting.
- These are very rich, so I cut these into small squares.
Susan says
A very Merry Christmas to you and your family. Enjoy some "me" time and Froehliche Weihnachten fur alle.
Frieda says
Oh, so this was the fiasco, huh? Still look beautiful and yummy! You will undoubtedly be blessed in more ways than one for all your tireless efforts…Ü
Monica H says
These look delicious and I can't say that I've ever had anything like them before. Sorry they were such a hassle. You're such a good friend!
Kate says
Debby, thank you for sharing one last dose of sugar before you take your hiatus! These look delicious and I will flag it for after I am rid of the current level of sugar flowing through me!!
Thank you so much for your help and friendship this last year. I hope that you have a wonderful holidays with your family!
TKW says
You are right, Debby! My recipe for Prayer Bars is very similar! I think the white filling in my recipe is thinner, but other than that, they look a lot alike!
Enjoy your holiday, sweetie!
ARLENE says
They look so delicious, but not only wouldn't I be able to get the Bird's Eye powder, I would be intimidated after your experience. What a kind person you are. Enjoy your time off.
Valerina says
Despite the ornery custard container your bars look just perfect. I love Nanaimo bars. 🙂
Happy Holidays!
T.W. Barritt at Culinary Types says
Oh, I made these once! I couldn't believe how decadent and addictive Nanaimo Bars are. And, I've been working them off on the exercise bike every since! Good luck with your baking and Merry Christmas!
Cristie says
I've reviewed this recipe before, but never attempted it- you get some kind of award. Enjoy every bite and the holidays!
bella says
I always love to try one new recipe every Christmas and this looks like the one I'm adding for next year! I hope that your Christmas is beautiful and blessed. I'm so glad to have found your blog and your friendship! Hugs, sweetie! Roz
AdriBarr says
Merry Christmas to you! Those cookies look fabulous!